Sea Bream in an Envelope

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This recipe is very light—nothing like the oversauced en papillote dishes we often do around here. And instead of using parchment, you bake the fish in a tight envelope of foil.


  • ½ stick (4 Tbsp.) butter, softened
  • 4 sprigs flat-leaf parsley


  1. Preheat the oven to 400 degrees F. Tear off four 12 x 18-inch sheets of aluminum foil. Rub the softened butter in the center half of each sheet.
  2. Place a sprig of parsley and a fourth of the celery on the buttered side of each foil sheet. Place 2 fish f